Boston Cream Cupcakes

Author Lyuba Brooke


  • For Cream Filling:
  • 1 cup of milk
  • 2/3 cup of heavy cream
  • 1/2 cup granulated sugar
  • Pinch of salt
  • 4 large egg yolks
  • 3 tablespoons flour
  • 4 tablespoons cold unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • For Cupcakes:
  • 3/4 cup butter softened
  • 3 eggs
  • 2 1/2 cups flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 1 1/2 tsp vanilla
  • 1 1/4 cups milk
  • For Ganache Frosting:
  • 6 ounces semisweet chocolate
  • 3/4 cup heavy cream boiling


  1. *Make the cream filling FIRST:
  2. Whisk together the egg yolks and sugar until completely combined
  3. Add flour, whisk very well and set aside while heating the milk
  4. Heat milk, heavy cream, butter and salt until simmering
  5. Slowly add the heated milk mixture into the egg yolk mixture stirring constantly. Whisk well slowly
  6. Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within 30-45 seconds. Take off heat!
  7. Whisk in the vanilla, set aside to cool to room temperature
  8. Cupcakes:
  9. Preheat the oven to 375, place the cupcake liners into the 12 cup muffin pan
  10. Beat the butter is a large mixing bowl for 1 minute
  11. Add sugar and beat for another minute
  12. Add one egg at the time, beating after each addition
  13. Beat in vanilla
  14. Mix in flour, baking powder, and salt
  15. Add milk, beat well for about a minute
  16. Pour into the muffin pan and bake for 15-20 minutes, until the toothpick inserted into the center of the cupcake comes out clean
  17. Ganache Frosting:
  18. Bring the heavy cream to boil, be careful not to let it actually boil or it will raise
  19. Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer then room temperature
  20. ~ Fill a decorating bag with the cream filling. Use a long thin decorating tip. Insert the tip into the baked cupcakes while they are still hot.
  21. ~When the cupcakes are completely cooled, spoon the ganache frosting on top of the cupcake and let is slowly spread. If it does not spread too easy, help it with the edge of the rubber spatula very carefully.

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.